fish:

Its good for the palate, its good for the sole or is that soul? and its good as a brain food

Someone once said "fish should swim three times, once in the sea, once in wine and once in butter", who could argue with that when one serves it with a wonderful beurre blanc sauce?

It cooks easily and cook and therefore makes the perfect candidate for any meal. This includes breakfast, like smoked kippers with creamy scrambled eggs, or poached smoked haddock with poached eggs

But be careful to but it fresh. From the time it is caught it must be kept on ice, for every hour it is not it loses approx. one day of shelf life. How to tell if your fish is fresh? Buy it whole and look for:

a good clean aroma, it should smell pleasant and of the sea. By the time a fish smells fishy, it is too old

• the eyes should be bright and bulging
• the flesh firm and resilient when pressed
• it should still be covered in sea slime
• the gills must be bright (red), and free from any bacterial slime or yeasty/amonnia smell

recipes links:

• fish cooking tips

• fish deep frying

• baking powder batter

• beer batter

• yeast batter

• tempura batter

• fish cakes

• thai spiced fish cake

email chef@tallyrand.info